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Berry and Ricotta Blintzes: Total Time and Active Time: 30 minutes: Serves 4

Crepe batter:

1 c. all purpose flour (120g)

1 tbsp. sugar (15mL)

1 tbsp. butter, for frying the blintzes

¾ c. plus 1 tbsp. milk

¼ tsp. salt

2 eggs

Fruit Macerate:

1 pint of berries

1/8 c. sugar

1 tbsp. orange liquor

¼ c. berry flavoured tea

Ricotta Filling:

1 c. ricotta

2 tbsp. brown sugar

1 egg

½ tsp of lemon or lime zest

Directions:

Mix flour, sugar and salt into a bowl. Then make a well in the center and crack the eggs into the well. Add the milk and then beat it all together, don’t over work, until just combined. Allow to rest 15 minutes on counter top.

While the crepe batter is resting make the fruit macerate. In a small bowl combine 1 c. of berries with tea, sugar and liquor and mash.

Make crepe ricotta filling: combine all ricotta filing ingredients until well blended.

Before making the crepes put the fruit macerate into a small saucepan and turn on medium-high heat. Once in comes to a boil, lower heat and allow to reduce slightly. Stir occasionally.

Heat an iron skillet over medium heat. Spray with cooking oil, or shine the bottom of the skillet with a paper towel moistened with vegetable oil. Ladle some batter into the center of the skillet and smooth it outward in circles with the bottom of the ladle to make a thin pancake. Work very quickly so it will be an even thickness. If the first one seems too thick, and hard to spread, add a little milk to the batter to thin it to an easily spread consistency. Cook until dry, or almost dry on top, about a minute. Flip and cook the other side for no more than a minute—half the time you cooked the first side. Remove to wax paper, and shine the surface of the skillet again with oil to cook the next blintz. Continue the process until you have used the batter.

Fill the finished crepes with ricotta filling and roll like a burrito with the seam finishing down on the plate divide out the fruit compote and sprinkle with the remaining fresh berries.